BROCCOLI & MUSHROOM CASSEROLE
Wonderful vegetarian one-dish meal or could be a side-dish too! Perfect for a winters night. *Healthy Request soup adds 44 calories, 1 gram fat and 1 gram of sugar per serving. Half a can of fried onions adds 61 calories and 4 gram of fat per serving.*
Provided by Brooke the Cook in
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees and spray casserole dish with cooking spray.
- Steam broccoli until crisp-tender, then place in prepared casserole dish when finished.
- While broccoli is steaming. Spray skillet with cooking spray. Over medium-high heat add onion and saute until translucent.
- Add garlic and saute for additional 30 seconds.
- Add the next 9 ingredients (through fat-free mayonnaise) and cook until warm and bubbly. Remove from heat and stir in egg beaters. Pour mixture over broccoli.
- Bake for 15 minutes, then add French-fried onions and bake an additional 10 minutes.
BROCCOLI MUSHROOM CASSEROLE
I take this dish to Thanksgiving family gatherings, and it's requested every year. -Cynthia Edmiston, Sullivan's Island, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the water, mushrooms, broccoli and onion. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender., Meanwhile, in a large bowl, combine the soup, Swiss cheese, mayonnaise, egg whites, egg, mustard, pepper and 3/4 cup cheddar cheese. Drain vegetables; stir into soup mixture. , Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with potato chips and remaining cheddar cheese. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 297 calories, Fat 18g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 631mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
CHEESY MUSHROOM AND BROCCOLI CASSEROLE
Provided by Sunny Anderson
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.
BROCCOLI-MUSHROOM BUBBLE BAKE
I got bored with the same old breakfast casseroles I'd see at our monthly moms' meetings, so I decided to create something new. Judging by the reactions of the other moms, I think I have a winner. -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-6 minutes., Cut each biscuit into 8 pieces; place in a greased 13x9-in. baking dish. Top with mushroom mixture., Cook broccoli with cheese sauce according to package directions. Spoon over mushroom mixture., In a large bowl, whisk eggs, milk and seasonings; pour over top. Sprinkle with cheese. Bake until golden brown, 25-30 minutes.
Nutrition Facts : Calories 233 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 648mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 9g protein.
AUNT MILLIE'S BROCCOLI CASSEROLE
This is a family favorite for holidays and get-togethers! This recipe has been passed down in our family for years because it's so cheesy and delicious!
Provided by KAYLEEW
Categories Side Dish Casseroles Broccoli Casserole Recipes
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
- In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
- In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
- Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.
Nutrition Facts : Calories 201.5 calories, Carbohydrate 15.7 g, Cholesterol 27.7 mg, Fat 12.6 g, Fiber 3.6 g, Protein 8.4 g, SaturatedFat 6.7 g, Sodium 972.9 mg, Sugar 2.8 g
BROCCOLI CASSEROLE
Broccoli casserole enriched with cheese, mayonnaise, and cream of mushroom soup - delicious and EASY to make!
Provided by Laura Baker
Categories Side Dish Casseroles Broccoli Casserole Recipes
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
- In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
- Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.
Nutrition Facts : Calories 423 calories, Carbohydrate 11.8 g, Cholesterol 79 mg, Fat 39.2 g, Fiber 2.5 g, Protein 8.3 g, SaturatedFat 12.1 g, Sodium 795.3 mg, Sugar 3.3 g
CREAMY BROCCOLI & MUSHROOM CASSEROLE
A very pretty side dish that tastes as good as it looks. From Saveur, but I use frozen broccoli instead of fresh and light mayo instead of regular mayo.
Provided by rpgaymer
Categories Cheese
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Cook the broccoli according to your package's directions (I usually just microwave it in a bowl with a few tablespoons of water until it's done). Drain and transfer to a 9" x 13" baking dish and set aside.
- Heat oil and 2 tablespoons butter in a 10" skillet over medium-high heat. Add mushrooms, and cook, stirring, until browned, about 5 minutes; transfer to a bowl and set aside.
- Add 3 tablespoons butter to skillet and melt. Remove from heat add bread crumbs and sage; season with salt and pepper and set aside.
- Heat remaining butter in a 2-qt. saucepan over medium-high heat. Add garlic and onion, and cook until soft, about 4 minutes. Add flour, and cook, stirring, for 2 minutes. Add milk, mustard, and nutmeg, and bring to a boil. Reduce heat to medium and cook, stirring often, until sauce is slightly thickened, about 3 minutes. Remove from heat and stir in cream cheese, 1 cup cheddar, mayonnaise, and eggs until smooth; season with salt and pepper and set sauce aside.
- Heat broiler to high. Pour sauce evenly over the top of the broccoli; sprinkle with mushrooms, bread crumbs and remaining cheddar. Broil until cheese is melted and lightly browned, about 2 minutes.
BROCCOLI MUSHROOM NOODLE CASSEROLE
This is a tasty, filling vegetarian main dish from The Moosewood Cookbook. This makes a lot, so you may want to try half if cooking for a small family.
Provided by pattikay in L.A.
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Saute chopped broccoli, mushrooms and onion in butter till tender. Salt and pepper lightly. Toss with wine.
- Beat eggs in a large bowl.
- Whisk in ricotta/cottage cheese and sour cream.
- Boil noodles in salted water till slightly underdone. Drain and butter.
- Removed sauteed vegetables from pan to cheese mixture with a slotted spoon.
- Add noodles and either 1/4 cup bread crumbs or 2 T wheat germ. Mix everything.
- Spread into buttered 9x13 baking pan.
- Top with more breadcrumbs or wheat germ and grated cheddar.
- Bake covered for 30 minutes at 350.
- Uncover and bake for 15 minutes more.
Nutrition Facts : Calories 572.7, Fat 36.2, SaturatedFat 21.5, Cholesterol 226.2, Sodium 355.8, Carbohydrate 32.2, Fiber 3.9, Sugar 4.6, Protein 30.2
BROCCOLI MUSHROOM BAKE
With lots of cheese, this broccoli and mushroom casserole never lasts long on the dinner table. You can serve this alongside many entrees.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt 2 tablespoons butter. Stir in the flour, Italian seasoning, garlic powder and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; stir in the cheeses until smooth (sauce will be thick). Fold in the broccoli and mushrooms., Spoon into a greased shallow 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.
Nutrition Facts :
BROCCOLI AND MUSHROOM SALAD
This broccoli and mushroom salad is a great take-along salad for potlucks or picnics! Simple ingredients and super simple preparation make this an any-season favorite.
Provided by Wendi Galligan Abeberry
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Combine oil, sugar, vinegar, salt, paprika, celery seed, and onion powder in a jar. Seal the jar, shake, and refrigerate for 30 minutes.
- Combine broccoli, mushrooms, and green onion in a large bowl. Remove dressing from the refrigerator and shake. Pour over veggies, toss to coat, and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 18 g, Fat 27.7 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 309 mg, Sugar 14.4 g
CREAMY HAM BROCCOLI AND MUSHROOM CASSEROLE
This is a great recipe to use leftover ham, you can also use cooked chicken or turkey in place of the ham. One medium cauliflower cut into florets can be used in place of broccoli if desired. This recipe can be doubled if desired. You will love this casserole!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Butter a 2 or 3-quart casserole dish.
- Cook the broccoli florets in boiling water until just tender; drain very well, then place on paper towels to dry further.
- Melt butter in a medium heavy-bottom saucepan over medium heat; add in the onions, garlic and cayenne, saute until tender (about 3-4 minutes).
- Add in flour whisking constantly until mixture thickens (about 2 minutes, do not brown the flour, if the mixture is too thick just add in more cream to thin out).
- Slowly add in half and half cream or full-fat milk, whisking constantly until the mixture begins to thicken.
- Add in cheddar cheese and sour cream; stir until the cheese melts (do not boil).
- Season with salt and black pepper to taste.
- Add in broccoli florets, ham and mushrooms into the cheese mixture; mix to combine.
- Transfer to prepared casserole dish.
- In a small bowl mix together the breadcrumbs with Parmesan cheese (if using) and melted butter until combined; sprinkle on top of casserole.
- Bake uncovered for about 45 minutes.
- Delicious!
CHEESY MUSHROOM AND BROCCOLI CASSEROLE
I saw Sunny Andersen make this on Cooking for Real yesterday and WOW did it look fabulous. She suggests serving it for holiday meals, but it would be great anytime! You could use this as a side dish or as a great vegetarian main dish.
Provided by januarybride
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F. Butter a 1 1/8-quart oval casserole dish.
- In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter.
- Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock.
- Add broccoli, 1 cup of the cheese and rice; stir. Season with salt and pepper, to taste.
- Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.
Nutrition Facts : Calories 548.7, Fat 37.8, SaturatedFat 23.3, Cholesterol 121.5, Sodium 481.2, Carbohydrate 40.1, Fiber 2.9, Sugar 2.2, Protein 14
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- Preheat the oven to 350°. In a food processor, pulse the mushrooms until coarsely chopped. In a large saucepan, melt the stick of butter. Add the onion and celery and cook over moderately high heat, stirring, until softened, about 6 minutes. Add the mushrooms and cook, stirring, until their liquid evaporates and they begin to brown, about 6 minutes. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Add the chicken stock and cook, scraping up any bits stuck to the pan, until the mixture is very thick, about 3 minutes. Remove from the heat and stir in the milk. Season with salt and pepper. Transfer to a large bowl to let cool, then stir in the mayonnaise.
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